This vegan slow cooker chili recipe is perfect for adding to your Meatless Monday menu. Packed with protein and veggies and customizable to your taste with different spices, it’s easy to make with just a few simple ingredients. Simply add all the ingredients to the slow cooker and let it do the work for you on high for 3-4 hours or low for 6-8 hours. Serve with your favorite toppings for a delicious and healthy meal that can be easily doubled for meal prep or leftovers throughout the week.

Vegan Slow Cooker Chili Recipe for Meatless Mondays

Introduction

Are you looking for a delicious and easy meal to add to your Meatless Monday repertoire? Look no further than this vegan slow cooker chili recipe!

Not only is it packed with protein and veggies, but the slow cooker does all of the work for you. Plus, it’s versatile enough to customize to your liking with different spice levels or additional ingredients.

Ingredients

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 1 can tomato sauce (8 oz)
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• Salt and pepper, to taste

Instructions

1. Add all ingredients to the slow cooker and stir to combine.
2. Cook on high for 3-4 hours or low for 6-8 hours.
3. Optional: serve with your favorite toppings such as avocado, cilantro, or vegan sour cream.

Additional Notes

This recipe serves 4-6 people and can easily be doubled for meal prep or leftovers throughout the week. Additionally, feel free to customize the spice levels to your liking by adding more or less chili powder and smoked paprika.

In Conclusion

This vegan slow cooker chili recipe is an easy and delicious way to incorporate more plant-based meals into your week. Give it a try on your next Meatless Monday – your taste buds (and the planet) will thank you!